orange curry

I am mad at myself. I live within walking distance to a perfectly good farmer's market, the Ferguson farmers market to be specific, yet I have only made it over there twice this summer. This last time, I seemed to shop according to colors. I was particularly attracted to orange stuff, it seemed, this time.


Red lentils, orange tomatoes and carrots. This called for an all-orange dish! And since curry powder is orange-ish, what better than to make an orange curry?

My mom's favorite color is orange. Except she calls it "Oinge." It's not a speech impediment, it's a regional accent. A very hard to explain regional accent, but those from St. Louis or close will (maybe?) understand. It's the same regional accent that brings us "farty far" (highway 44) and "warshington." So, even though she would not try this dish, I will refer to my Orange Curry as "OINGE Curry" for my mama-san.

Oinge Curry

-4-5 small carrots, peeled & sliced into bite-sized chunks
- 1 hot banana pepper, sliced thin
-2 medium orange tomatoes, chopped into bite-sized pieces, juice squeezed into prepped carrots
- 1 orange bell pepper, chopped into bite-sized pieces
- 3-4 cloves garlic, minced
- thumb-sized piece fresh ginger
- 1 large shallot, thinly sliced
- 2 Tblsp. curry powder
- 1 tsp. ground ginger
-1 tsp. cumin
- 1 tsp. crushed red pepper
- juice from a small orange
- Salt & pepper
-Olive oil

Heat oil in a non-stick wok or skillet. Add minced garlic, shallots and ginger. Cook for about 30 seconds, then add curry, ginger powder, crushed red pepper and a pinch of salt. Cook until transluscent and starting to brown. Add Carrots and banana pepper, cook until carrot starts to soften, adding orange juice as necessary. Add tomatoes and bell pepper, cook until the flavors are meshed but the bell pepper is still slightly crunchy. Serve over cous cous and red lentils.